Category: Wine

Ingredients

2 tablespoons olive oil
2 pounds round steak, cut into small pieces
3 tablespoons all-purpose flour
2 cups beef broth
1 1/2 cups dry red wine
1 teaspoon salt
1/2 teaspoon dried marjoram, crushed
1/2 teaspoon dried thyme, crushed
1/4 teaspoon ground black pepper
2 1/2 cups sliced fresh mushrooms
3 onions, sliced

Directions

In a large stock pot over medium/high heat, heat the oil and add the beef pieces. Sprinkle the flour over the beef. Brown the meat on all sides.

Pour in broth and red wine. Sprinkle in salt, marjoram, thyme and black pepper.

Bring to a boil. Cover, and reduce heat. Simmer for 1 1/2 hours or until beef is tender, stirring occasionally.

Add mushrooms and onions to the pot. Liquid should just cover everything. If necessary, add some more wine to cover. Cook until onions are limp.

Ingredients

1 (16 ounce) package farfalle pasta
1 bunch fresh cilantro
5 cloves garlic, minced
1 tablespoon white wine vinegar
1/4 cup grated Parmesan cheese
1/2 teaspoon cayenne pepper
1/2 cup walnuts or pecans
salt to taste
1/2 cup olive oil

Directions

Bring a large pot of salted water to a boil. Add the pasta, and return water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain well.

In an electric food processor or blender, blend cilantro, garlic, vinegar, Parmesan cheese, cayenne pepper, nuts, and salt. Add 1/4 cup of the olive oil, and blend the pesto. Add more olive oil until the pesto reaches your desired consistency.

Pour pesto in a small saucepan and warm over low heat, stirring constantly, until pesto begins to simmer. Pour over cooked pasta and toss.

Ingredients

8 cups all-purpose flour
1/3 cup olive oil
1/2 cup dry white wine
2 cups water
1/2 teaspoon salt

1/4 cup olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 pound boneless lamb shoulder, cut into 1-inch cubes
1 pound boneless pork shoulder, cut into 1-inch cubes
1/4 cup tomato paste
1/4 cup dry white wine
3/4 cup water
1 cup grated Greek Kefalotiri or Parmesan cheese
1 potato, peeled and cut into 1/2-inch cubes
1/2 cup long grain rice
1 teaspoon minced parsley
1 teaspoon chopped fresh mint or spearmint
1/2 teaspoon dried marjoram
salt and pepper to taste
1 egg, beaten

Directions

Prepare the dough placing flour in a large bowl. Make a well in the center and pour in 1/3 cup olive oil, white wine, water, and salt. Mix together with your hands for a few minutes to form a smooth dough. Cover with plastic wrap and refrigerate while proceeding with recipe.

Heat olive oil in a large saucepan over medium heat. Stir in onion and garlic, and cook for a few minutes until the onion softens and turns translucent. Stir in the lamb and pork; increase heat to medium-high and continue cooking until the onion begins to brown, about 5 minutes.

Stir in tomato paste until the meat is covered. Stir in white wine, and simmer for 1 minute. Pour in water and bring to a simmer. Reduce heat to medium-low, cover, and simmer until tender, about 45 minutes.

When the meat is done, remove from the heat and allow to cool while preparing crust.

Preheat oven to 450 degrees F (230 degrees C). Lightly brush a 9×13-inch glass baking dish with olive oil.

Divide the dough into two pieces, with one piece larger than the other. Roll out the large piece on a floured surface until it is large enough to fit the bottom of the baking dish and come up the sides of the pan; press into the baking dish. Roll out the smaller piece of dough into a rectangle to use as

Ingredients

3/4 cup olive oil
8 cloves garlic, minced
3 pounds ground chuck
2 large onions, chopped
1 green bell pepper, chopped
1/4 cup all-purpose flour
2 cups dry red wine
2 cups tomato sauce
4 large tomatoes, peeled and chopped
2 (6 ounce) cans tomato paste
1 1/2 teaspoons Worcestershire sauce
2 tablespoons white sugar
1 teaspoon salt
1 1/2 teaspoons cayenne pepper
1 teaspoon celery salt
1 tablespoon dried oregano
1 tablespoon dried basil
1 pound fresh mushrooms, sliced

Directions

Heat olive oil in a large pot over medium heat. Saute garlic until golden brown. Stir in ground beef, onions and green pepper. Cook until beef is evenly brown, and onions are tender. Stir in flour until smooth. Stir in red wine, tomato sauce, chopped tomatoes, tomato paste, Worcestershire sauce and sugar. Season with salt, cayenne pepper, celery salt, oregano and basil. Simmer for 3 hours. Stir in mushrooms at the end of cooking period.